CROCK POT LEMON ROSEMARY WHOLE CHICKEN RECIPE
Ingredients
- 1 whole roasting chicken - (about 6-8 lbs, cleaned and giblets removed)
- 2 lemons - (sliced)
- 1 large onion - (cut into wedges)
- 3 sprigs fresh rosemary
- 2 tsp ground sage
- 1 tsp garlic powder
- 2 tbsp light butter
- Salt and pepper to taste
Instructions
- Preheat oven broiler.
- Sprinkle the inside of the chicken cavity with salt and pepper. Then place half of the lemons slices, half of the onion wedges and 2 sprigs of the rosemary inside.
- Place chicken inside a small roasting pan. Spread butter evenly all over chicken, then season the chicken with the sage, garlic powder and salt and pepper.
- Place chicken in the oven and broil for about 8-10 minutes, just until the skin turns golden brown. If you like your chicken really darkened on the outside, leave it in until the desired level of darkness is achieved. ** To crisp the skin, you can do this step AFTER the slow cooking, if preferred.
- Place remaining onions and a few of the remaining lemon slices in the bottom of the slow cooker. Now place the whole chicken on top. Top the chicken with remaining lemon slices, and rosemary leaves (removed from string).
- Cover with lid and cook on low for 6 – 8 hours or high for 4 – 5 hours.
Notes
Entire recipe makes 8 servings
Breasts (skin removed) = 1 Point* each
2 Drumsticks (skin removed) = 3 Points*
Thighs (skin removed) = 4 Points* each
2 Wings (skin removed) = 5 Points*
*based only on ingredients that have an SP Freestyle value
Nutrition
Calories: 300 kcal (15%)Carbohydrates: 3.5 g (1%)Protein: 30 g (60%)Fat: 8 g (12%)Saturated Fat: 3.9 g (24%)Cholesterol: 97 mg (32%)Sodium: 180 mg (8%)Potassium: 57 mg (2%)Fiber: 1 g (4%)Sugar: 1.3 g (1%)Calcium: 40 mg (4%)Iron: 2.7 mg (15%)